Pistachio nuts microwave drying equipment
1. Brief Introduction:
Mainly used for vacuum drying of various kinds of products
2.Microwave drying machine pictures:
3.Technical Parameters:
| Model | TL-75 |
| Rated input power(KVA) | 105kw |
| Microwave output power(KW) | 75kw |
| Expected dehydration(kg/h) | 75~105 |
| Expected sterilization capacity(kg/h) | 1100~1200 |
| Size L*W*H(mm) | 15200*1440*1750 |
4,Main parts of wood carving machine:
5,
Product Description
This equipment are widely used for drying and sterilizing powder,granular,flakes or colloidal form foods,nutritional health products,grain,agricultural and sideline products(rice,cornmeal),bamboo shoot,tea(wild chrysanthemum flower,broadleaf holly leaf,lotus leaf,green tea,black tea,puer tea),ginseng,mushroom,agaric,ganoderma,vegetables and fruits(spinach, carrot,parsley,onion,mango slice,apple slice,lemon slice,kiwi slice,banana slice etc),preserved fruits,red jujube,non-fired(oil saving)instant noodles,noodles,cookie,biscuit,rice powder noodles,chicken jerky,beef jerky,preserved meat,dried fish,seafood(seaweed,sea cucumber,laver,kelp,sardine,shrimp,abalone,etc),pickles,spices(pepper powder, Chicken essence, beef essence,pork essence,yeast extract,seafood extract,seafood soup fine,seafood soup powder, spareribs soup pure,pure,spareribs soup powder,spices,chili powder,ginger powder,garlic powder,aniseed,cinnamon,angelica,cumin,cassia bark,fennel etc),egg yolk powder,jam,a variety of small packaging and pet food mildew sterilization preservation.
6,Features:
1. The equipment use advanced production technology,adopt Panasonic magnetron,long life,best effect;
2. Adopt 304# stainless steel,compact structure,no energy dissipation,save energy;
3. Tunnel type design,cover small area,fast drying and sterilizing,continuous production;
4. Drying and sterilizing simultaneously,one equipment has many usages;
5.Low temperature sterilization,the temperature is between 55~75°C,keep the original nutrition,color and taste.
7. Customer Visiting Show:
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Our Services
9.
FAQ
10.Contact:
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